Subj : St. Timothy 18
To   : All
From : Dave Drum
Date : Mon Apr 05 2021 12:38:34

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Timothy Hollingsworth's Roasted Santa Maria Tri-Tip
 Categories: Beef, Vegetables, Herbs, Chilies, Citrus
      Yield: 5 Servings
 
  2 1/2 lb Tri-tip roast

MMMMM--------------------------MARINADE-------------------------------
    1/2 c  Olive oil
      1 lg Onion; quartered
      3 tb Chopped garlic
      1 bn Thyme; chopped
    1/4 c  Balsamic vinegar
      1 tb Onion powder
      1 tb Garlic powder
    1/4 ts Cayenne pepper
    1/4 ts Red pepper flakes
           Salt & pepper

MMMMM-----------------------PICO DE GALLO----------------------------
      3    Roma tomatoes; diced
      1    Jalape+Xo; seeded, diced
      1 lg Red onion; diced
      1 bn Cilantro; cleaned, chopped
      2    Limes; juiced
           Salt
 
  Combine all marinade ingredients in a large mixing bowl.
  
  Cover the tri-tip with the marinade and let sit for 3
  days (minimum of 6 hours if on a time crunch). Season
  tri-tip with salt and pepper.
  
  When ready to cook, start Traeger according to grill
  instructions. Set temperature @ 450+|F/232+|C (set @
  500+|F/260+|C if using a WiFIRE-enabled grill).
  
  Brown tri-tip on all sides, rotating when necessary.
  Grill tri-tip 30-40 minutes total. Remove from grill
  and allow to rest 10 minutes before slicing against
  the grain.
  
  FOR THE PICO DE GALLO: In a medium-sized bowl, toss all
  ingredients with lime juice and salt.
  
  Serve sliced tri-tip with pico de gallo. Enjoy!
  
  CHEF'S NOTE: The marinade breaks meat down and sweetens
  it in a way that even though you may have to cook it
  more than medium-rare you still get this great flavor
  and char because of the marinade.
  
  This recipe was provided by Pro Team member Chef Timothy
  Hollingsworth.
  
  Serves: 5 - 6
  
  RECIPE FROM: http://allrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I couldn't find my camouflage shirt today,
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